Holy Guacamole

I like guacamole. In fact, I love guacamole. Anything made with an avocado is good in my book. But especially guacamole.

So I am sure it’s no surprise that I have perfected my own way of making it. And as long as there are ripe avocados in my kitchen, I will never ever buy pre-made guacamole again. And after trying this out, neither will you. A bold claim, I know, but really, this is supreme.

This guacamole goes well with anything and everything. Try it smeared on oatcakes, or in a cheese sandwich, in tacos or fajitas, or in the bowl you made it in, surrounded by salty tortilla chips, icy cold beers and a film. I’ve even been known to make up a batch and eat it straight out of the bowl. And that is okay; avocados are really good for you.

So, to make this mole of magnificence that will happily serve two, or one if you’re super greedy, like me, you’ll need:

1 ripe avocado. Please please use a nice ripe one. Avocados are usually rock hard in the shops, so buy it a few days in advance, put next to a bunch of bananas in a fruit bowl, and wait until the avocado is good and soft. An underripe avocado will totally ruin this.

A few cherry tomatoes. 4 or 5 will do, roughly chopped.

A few drops of hot sauce. You do not need much of this, a few drops will go a long way to giving the guacamole a spicy hit.

The juice of half a lime.

Salt. Ideally rock salt or sea salt. Not so ideally, table salt.

1) Cut the avocado in half, marvel at its pale, creamy flesh, and mind your fingers de-stoning the bugger. The easiest way to get the flesh out is to squeeze it directly into the bowl. This is not a dish to worry about neatness.

2) Grind over a good pinch of salt, add the tomatoes, and the hot sauce, and mash together to make a rough, rustic paste.

3) Add the lime juice to taste, and have a play around with the seasoning. If you think it needs more salt, add more salt, if you like things spicy, or are into trophy eating, add more hot sauce.